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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.8
  • Total Fat: 13.3 g
  • Cholesterol: 81.8 mg
  • Sodium: 735.0 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 23.3 g

View full nutritional breakdown of Vegetarian Lasagna calories by ingredient
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Vegetarian Lasagna

Submitted by: DALENOFZIGER

Introduction

You'll savoir the delicate flavors of this dish, as it plays with your taste buds. You'll savoir the delicate flavors of this dish, as it plays with your taste buds.
Number of Servings: 8

Ingredients

    1 c Cottage Cheese, 1% Milkfat
    1 c Ricotta Cheese, part skim milk
    1 c Coby-jack cheese
    2 tbs Fresh Basil or (1 tsp dry Basil)
    2 tsp Italian Seasoning
    2 Lg Eggs, fresh
    1 10 oz. pkg. Spinach, frozen (thawed and drained)
    1 10 oz. pkg. Broccoli, frozen
    1 10 oz. pkg. Cauliflower
    1.5 c Zucchini, raw
    1.5 c Yellow squash, raw
    1 Lg Onion, sliced thin (food processor)
    5 Roasted garlic cloves
    *Pam Cooking Spray Extra Virgin Olive Oil,
    6 Lasagna noodles
    1.5 c Homemade or Healthy Choice spaghetti sauce
    1 c Parmesan Cheese, grated

Directions

Preheat oven at 350 degrees
Will need a 9 X 13 glass pan
In a micro safe container cook the Broccoli and Cauliflower together until done (rough chop)
IN food processor, thinly slice zucchini, yellow squash, and large onion. Clean for next use.
Coat bottom of pan with cooking spray.
Place over medium heat and saute zucchini, yellow squash and onion (approx. 7 minutes)
Smash roasted garlic cloves rough cut and add to pan stirring for 2 minutes and remove pan from heat.
In food processor place cottage cheese, ricotta cheese, basil, and eggs and blend until smooth. Then add spinach pulse 3 time to blend.
Place large pot of water on stove, bring to a boil (no salt or oil added to water) and cook lasagna noodles (follow package directions).
Place 1/2 c spaghetti sauce on the bottom of a 9 X 13 glass baking dish and spread over entire bottom on plate.
Next add 3 lasagna noodles to bottom of pan.
Layer half of the vegetables on top of noodles.
Then half of the cheese mixture.
Place the 3 remaining noodles on top.
Spread 1 c spaghetti sauce on to of the noodles.
Then spread remaining vegetables then cheese mixture.
Top with 1 c grated Parmesan Cheese and cover with aluminum foil.
Bake covered for 55 minutes
Then remove foil and bake for an additional 15 minutes.
Let rest for 20 minutes and serve.

Serving Size: This makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DALENOFZIGER.






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